Discover two cidermaking techniques that are also used in winemaking, called Maderisation and Bâtonnage. We delve into both of these topics in Part 3 of the Quarantine Quad Series called "Ask Ryan" with Ryan Monkman of FieldBird Cider, Ontario Canada answering questions from Cider Chat listeners.

Maderisation: What is this technique and can it be used with cider?

Bâtonnage: are there any short term benefits from bâtonnage or does one need to "stir up the barrel" for a long period (1 year at the least) to benefit from this technique?

Listen Part 1 and Part 2 of the Quarantine Quad Series.

Maderisation - The barrels are cooked - sometimes for years. Developing flavors called "maderised".

If done well it can be delicious.
High alcohol cider is best for maderisation - slower bacterial growth. Cider that is has a low alcohol by volume - likely to get organism spikes.

FieldBird is planning to do a maderized cider from the 2020 harvest

Northern Spy, fermented half way and fortified with apple brandy and let the barrel sit in a hot place.
17 Brix on the Spys (9%) ferment down half way and then add brandy. Getting 8% sugar.
Sugar helps - creates the caramel flavor and provides an appearance of freshness.
No MLF in the presence of sugar. Leave in cellar over the winter.
Then leave the barrel outside all summer.
30 Celsius - 86 Farenheit.
- This will cause the maderisation

The risk of maderisation is cooking a barrel to much

The final product will be around 17-18%

Battonage: Is it worth it if you don't have a full year to do Bâtonnage on a barrel?

Nano proteins are the biggest benefit of Bâtonnage
- They release into the cider providing a perception of sweetness and body with out the sugar
Need at least 9 months to a year to get the nano proteins

There are short term benefits.

Yeast produces less carbon dioxide and bubbles.
- They slow down after the first primary ferment.
- Fermentation may have stopped but there is still sugar left.
Lees absorb off aromas, except for H2S rotting egg smell.
Bâtonnage helps to maintain a reductive state.
- Full reduction - rotting smell is a type of reduction. Which helps protect the cider from oxidization and protect the flavor components.

In wine, a Sauvignon Blanc, has rich tropical flavors which come from a rich reductive state,

At FieldBird, they save lees in the freezer.

Cracking - the freeze helps the lees cells break down.

Using frozen lees that have cracked - means it will takes only 4-5 months versus 8-9 months in the barrel to get the benefits from Bâtonnage

Contact for Ryan Monkman at FieldBird Cider

website: https://www.fieldbird.ca/
Instagram
- FieldBird https://www.instagram.com/fieldbird.cider/
- Ryan Monkman https://www.instagram.com/rgmonkman/

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